Boeuf aux carottes is the French name for this recipe. It is easily translated to beef with carrots. The simple name does not do justice to the dish. It is far from plain beef with carrots. When the ingredients combine after a slow-simmer it is just heavenly. What struck me most about it is how I found myself eating carrots like never before. Carrots are okay and I do not go out of my way for them. I will even try to avoid getting too many carrots in a bowl of stew or soup. Absolutely not the case with this recipe. I had a second helping of mostly carrots and a little beef – they were that yummy.
The finished sauce is incredible too. It is not thick like a stew, more like a broth. Make sure you have plenty of French bread because you will want to sop up every single drop. I could drink it, well, maybe sip it like a soup. The flavors are even better the next day. Plus you have to experience the mouth-watering aroma while it is cooking. You will be so hungry when it is done.
The recipe is one I recently discovered. It was one of the specially prepared foods at the 15th Street French Wine Tasting. Everyone at the event said it was delicious. I asked Katie for the recipe and she sent it to me right away. Thanks Katie! The original recipe called for beef boullion which is quite salty. I adapted it to use low-sodium beef broth in order to control the amount of salt. It is easier to add more salt if desired for individual taste and preference.
Do you enjoy French cuisine? I certainly do. I still need to get Julia Child’s Mastering the Art of French Cooking books. I honestly do not know why I have not purchased them yet. Do you have any French cookbook recommendations? I am always on the hunt for new recipes and inspiration. Bon Appétit!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 pounds stew beef, trimmed, cut into medium-large pieces, and dried with a paper towel
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 3 small onions, peeled and chopped
- 1½ cups dry white wine
- 1½ cups low-sodium beef broth
- 2 springs of fresh thyme
- 2 bay leaves
- 2 pounds carrots, peeled and sliced into 1-inch pieces
- In a large dutch oven or similar heavy pot, heat the butter and oil on medium-high heat. Sprinkle the beef with 1 teaspoon salt and ½ teaspoon pepper. Cook the beef, in batches, until browned on all sides. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium, add the onions to the pot, and cook on until translucent. Add the wine and stir using a wooden spoon to scrape off any bits on the bottom of the pot. Add the beef, stock, 1 teaspoon salt, ½ teaspoon pepper, thyme, and bay leaves to the pot. (The herbs can be tied into a bouquet garni for easy removal when done). Stir and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer for 2 hours. Stir in the carrots, cover the pot, and simmer for an additional hour. Discard the bay leaves and thyme stems (or bouguet garni). Serve with French bread.